This tropical mango-infused chia pudding from the Blk Vegan cookbook is healthy enough to eat for breakfast and packed with the nutritional prowess of chia seeds. Each spoonful offers a melody of velvety sweetness and vibrant tropical flavor.
What you need:
½ cup mango, plus more for serving
1 cup sweetened coconut milk
½ cup water
1 tablespoon maple syrup
1 teaspoon vanilla extract
½ cup chia seeds, plus more for serving
Shredded coconut, for serving
What you do:
- To a high-speed blender, add mango, coconut milk, water, maple syrup, and vanilla, and purée.
- To a medium-sized bowl, add chia seeds, pour in purée, and mix. Cover and refrigerate for 4 hours or allow to set overnight.
- Serve with extra mango, coconut shreds, and chia seeds sprinkled on top.